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Recipe of Batata Vada & Mirchi Bhajiya | How to Make Batata Vada & Mirchi Pakora

Vama Dattani | Thursday, July 10, 2014 |
Batata Vada is a very popular gujarati and maharashtrian snack. Batata means potatoes and vada means dumplings. Potato mixture is made rolled into small balls, coated with gram flour and deep fried. As gujarati we use gram flour in a lot of dishes like Bharva Mirchi & Gunda, Patra, Guvar Dhokli, Gathiya etc. Before marriage I was never fond of any gram flour dishes but due to my husband now even I have started liking gram flour items. Whenever we make bataka vada we surely also make mirchi pakoras. Hot pakoras tastes best with tea or spicy chutney on a rainy day. So lets proceed step by step.

In a bowl sieve gram flour and add salt, red chilli powder & asafetida.

 Mix well and slowly add water and make paste by stirring with a spoon.

For the stuffing boil the potatoes in pressure cooker. Peel the skin and mash the potatoes. Add red chilli powder, salt, sugar, garam masala, finely cut coriander leaves, green chillies, ginger and lemon juice.

Mix all the ingredients well and add raisins. 

Now take portion of mixture and make small balls leave some mixture aside because this same mixture we will use to stuff chillies.

Take the same stuffing and fill it in the slit green chillies. 

Our potato balls and mirchi are stuffed and ready for deep frying.


Heat oil in a Kadai and add 1 tablespoon hot oil to the prepared gram flour paste. It will make the pakoras very soft.

 Now dip the balls and mirchi in the besan paste and coat it well.

Deep fry the balls on a medium flame.

The balls should turn golden brown from all sides.

Now fry the mirchi on medium flame.

Till the mirchis turn golden brown.

Our Batata Vada and Mirchi Pakoras are ready.


RECIPE OF BATATA VADA & MIRCHI PAKORA
Potato & green chilli fritters coated in gram flour and deep fried. 
By Vama
PREP TIME:15 Minutes COOK TIME:20 Minutes TOTAL TIME:35 Minutes

INGREDIENTS
    For Gram Flour Paste
  • 2 cups Besan(Gram Flour)
  • 1/2 tablespoon Red Chilli Powder
  • 1/4th tablespoon Asafetida
  • Salt To Taste
  • For Stuffing
  • 5-6 Potatoes
  • 5-6 Big Green Chillies
  • 1/2 tablespoon Red Chilli Powder
  • 1/2 tablespoon Garam Masala
  • 1/2 tablespoon Sugar
  • 1 tablespoon Finely cut chillies and ginger
  • 1 tablespoon Lemon Juice
  • 10-12 pieces Raisins
  • Handful Coriander leaves
  • Salt To Taste
  • Oil for Deep Frying


INSTRUCTIONS
  1. In a bowl sieve gram flour and add salt, red chilli powder & asafetida
  2. Mix well and slowly add water and make paste by stirring with a spoon.
  3. For the stuffing boil the potatoes in pressure cooker.
  4. Peel the skin and mash the potatoes.
  5. Add red chilli powder, salt, sugar, garam masala, finely cut coriander leaves, green chillies, ginger and lemon juice.
  6. Mix all the ingredients well and add raisins.
  7. Now take portion of mixture and make small balls leave some mixture because that same mixture we will use to stuff chillies.
  8. Take the same stuffing and fill it in the slit green chillies. 
  9. Heat oil in a Kadai and add 1 tablespoon hot oil to the prepared gram flour paste. It will make the pakoras very soft.
  10. Now dip the balls and mirchi in the besan paste and coat it well.
  11. Deep fry the balls on a medium flame till they turn golden brown.
  12. Now add the coated green chillies in oil and deep fry till golden brown.
  13. Batata Vada & Mirchi Pakora ready. Serve hot with your favorite chutney.



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